young thai coconuts
1 red pepper
1 red jalapeno
1/2 red onion
1/2 bunch cillantro
handful of parsley
handful of herbs (rosemary, oregano, basil, tarragon, sorrel, etc.)
2 tsp Nama Shoyu soy sauce
2 tsp finely chopped ginger
3-4 cloves garlic (pressed)
1 tsp of ground kelp
Take coconut water and place into a bowl, refrigerate coconuts (eat later
Place ginger, garlic, jalapeno, soy sauce, and herbs into a blender or
food processor and blend well and add mixture to the coconut water.
Chop up the red pepper, red onion, cilantro, parsley, and avocado.
Place into bowl, add kelp and stir well.
Refrigerate briefly and prepare for a real meal.